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Tuesday, May 17, 2016

And it's only Tuesday

I stayed home with Kevin again today.

Kyle wasn't going to be home today. I didn't even have to ask Kevin how he was doing when I walked in on him at 4:00 a.m. this morning. I could just tell he wasn't well but I asked anyway. You can just see the pain all over his face and he can barely move his legs without pain. It's not good. He won't go to the Emergency Room because he feels they can't really do anything, which I agree they can't . He does, however, have an appointment with the doctor at St Joseph's in a couple of days so we are just trying to keep him from falling and as comfortable as possible until then. He seemed relieved that I'd be here and we talked about how much he needs this appointment. I really do like this doctor. He had nothing to do with what happened to Kevin at the hospital (that was during surgery) but, he has been totally amazing at helping him with the after care. He has been a huge blessing in our lives.

Since this weekend Kyle has been receiving one birthday present after another starting with a surprise in the mail from my parents. Kyle's birthday isn't until next Sunday but it's fun when a birthday lasts a few days. Now he is up to three surprises and there seems to be a theme to this birthday too. That theme involves a fish and a dog so far. Can you figure it out? It's been a good week for him and I'm sure it will continue to be just as great!

I found this recipe and our family does not care for potato salad, but I think we could get into this one!

BACON SRIRACHA POTATO SALAD

Ingredients

3 lbs red potatoes

4-5 slices of bacon

2 1/2 tbsp white vinegar

1/4 tsp salt

3/4 cup quality mayo

1/4 cup sour cream

1 1/2 tbsp sriracha chili sauce

1/4 cup chopped green onion

paprika, to taste

Instructions

In skillet fry bacon, set aside.

Peel potatoes and chop into 3/4-inch cubes.

Place potatoes in a large pot and cover with cold water, about 1 inch above the potatoes.

Set burner to high and bring water to a boil, reduce heat to low, stirring off and on.

Cook until fork tender, 8 minutes.

Drain potatoes and place in large bowl, cool slightly letting them sit about 15 minutes.